Written by a technical committee of persons from industry, professional associations, and labor, as well as persons with special expertise, state officials, and educators in Oregon, this document lists the skills and knowledge required of employees in food and beverage occupations. It also identifies the industry standards (performance objectives) and the steps that are required to accomplish the tasks to meet the industry standard (performance guide). Each skill is ranked as entry, retention, or advanced level, and necessary tools and equipment, prerequisite knowledge, teaching strategies, and resources are listed for each. The skills are grouped into the following 22 categories: (1) service duties; (2) safety, security, and sanitation functions; (3) arrangement duties; (4) administrative duties; (5) training and supervising; (6) sales and inventory; (7) breads, yeast dough products, and breakfast batters; (8) cakes; (9) pastries; (10) fruit desserts; (11) specialty desserts; (12) confections; (13) salads and cold items; (14) fruits, vegetables, and starches; (15) sandwiches; (16) soups and sauces; (17) breakfast items; (18) entrees; (19) miscellaneous food and beverages; (20) organizing facilities services; (21) using basic food service procedures; and (22) cash register duties. Suggested resources include 12 books, 4 periodicals, 7 miscellaneous items, 4 videotapes, and 31 films and filmstrips. (KC)

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